pecan cheesecake pie

Pie number 49. Oh boy, we are SO close to finishing the year! This pie went to my big brother, Mike, for his birthday! Mike is a big fan of cheesecake, so I thought it would be right up his alley. This recipe comes from Southern Living, and I’ve made it in the past and it was a big hit.Cream cheese is good in pretty much anything, but put it with a sugary sweet filling and top it with pecans and you’ve got yourself a winner!

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Pecan Cheesecake Pie

Ingredients

1 recipe for a single pie crust
1(8-oz.) package cream cheese, softened
4large eggs, divided
3/4 cupsugar, divided
2 teaspoonsvanilla extract, divided
1/4 teaspoonsalt
1 1/4 cupschopped pecans
1 cuplight corn syrup

Directions

Fit piecrust into a 9-inch pie plate. Fold edges under, and crimp.

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.

Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

Bake at 350 on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.

:: Carrie ::